The trick to this treat is frozen watermelon.
Watermelon Margarita
4 c frozen watermelon cubes
1 c water
1/2 c sugar
dash lemon juice
double dash lime juice
Make simple syrup with liquid ingredients, blend with frozen watermelon--Add an appropriate amount of tequila. And yes you can freeze watermelon.
Sunday, October 31, 2010
Wednesday, October 20, 2010
Gryo Meat
Gryo Meat
1 lb ground lamb
1/2 onion
2 cloves garlic
1/4 c walnuts
2 t marjoram
2 t rosemary
1 t cumin
salt
pepper
parsley
Process, put in loaf pan, let it set in the refrigerator at least 1 hr. Cook 325F, in a water bath, around 60 min or until reaches 165F. Drain fat, apply weight for 20 min.
1 lb ground lamb
1/2 onion
2 cloves garlic
1/4 c walnuts
2 t marjoram
2 t rosemary
1 t cumin
salt
pepper
parsley
Process, put in loaf pan, let it set in the refrigerator at least 1 hr. Cook 325F, in a water bath, around 60 min or until reaches 165F. Drain fat, apply weight for 20 min.
Monday, October 18, 2010
Updated Cornbread
New Easy Corn Bread
1/4 c GF flour mix
2 c cornmeal/flour
1/2 t salt
1 t baking soda
2 t baking powder
1 1/2 c milk alternative
4 T veg oil
4 T sugar
2 eggs
This has Jiffy like taste, it is a batter bread. Grease pan, bake 350 for 25-30min.
1/4 c GF flour mix
2 c cornmeal/flour
1/2 t salt
1 t baking soda
2 t baking powder
1 1/2 c milk alternative
4 T veg oil
4 T sugar
2 eggs
This has Jiffy like taste, it is a batter bread. Grease pan, bake 350 for 25-30min.
Wednesday, October 13, 2010
Coconut Milk Yogurt
Coconut Milk Yogurt
1 liter coconut milk (most of a carton of SoDelicous)
1/4 c coconut milk yogurt
2 T maple syrup
Heat milk to 125F, cool to 100F. Mix 1/2 c cooled milk with yogurt. Mix all together, add sweetner. Keep warm, 95-105F, for 24hrs.
1 liter coconut milk (most of a carton of SoDelicous)
1/4 c coconut milk yogurt
2 T maple syrup
Heat milk to 125F, cool to 100F. Mix 1/2 c cooled milk with yogurt. Mix all together, add sweetner. Keep warm, 95-105F, for 24hrs.
Saturday, September 11, 2010
Pita Bread
Pita
1 c water
1 T olive oil
3 c flour
1 1/2 t sugar
1 t yeast
Use dough setting. When finished turn out onto floured surface and punch down. Divide into 6 portions, shape each into a ball. Cover and let rise 10 min. Flatten each piece and then roll out until 1/4 inch thick. Cover and let rise 10 min. Bake 450F, 5-6min or until puffed and lightly browned.
1 c water
1 T olive oil
3 c flour
1 1/2 t sugar
1 t yeast
Use dough setting. When finished turn out onto floured surface and punch down. Divide into 6 portions, shape each into a ball. Cover and let rise 10 min. Flatten each piece and then roll out until 1/4 inch thick. Cover and let rise 10 min. Bake 450F, 5-6min or until puffed and lightly browned.
Focaccia
Onion Focaccia
1 c water
1 T oil
3 c flour
1/2 t salt
1 t sugar
1 t yeast
1 T chopped fresh sage
1 T chopped red onion
Topping: 2 T olive oil, 1/2 red onion thinly sliced, 5 sage leaves, 2 t coarse sea salt, coarse ground pepper.
Use dough or pizza dough setting. When done lightly oil cookie sheet, knead in chopped sage and onion, roll out and put on cookie sheet. Cover and let rise for 20 min. Preheat oven 400, poke dough with fingers to leave dimples, cover and let rise for 10-15min or until double in size. Drizzle with toppings. Bake 20-25min or until golden brown.
1 c water
1 T oil
3 c flour
1/2 t salt
1 t sugar
1 t yeast
1 T chopped fresh sage
1 T chopped red onion
Topping: 2 T olive oil, 1/2 red onion thinly sliced, 5 sage leaves, 2 t coarse sea salt, coarse ground pepper.
Use dough or pizza dough setting. When done lightly oil cookie sheet, knead in chopped sage and onion, roll out and put on cookie sheet. Cover and let rise for 20 min. Preheat oven 400, poke dough with fingers to leave dimples, cover and let rise for 10-15min or until double in size. Drizzle with toppings. Bake 20-25min or until golden brown.
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